LEMONGRASS, MINT AND GINGER TEA
Serves 4
“My husband and I often make this relaxing brew after dinner to help ease us into the kids’ bedtime routine. I’m not much of a green thumb, but somehow lemongrass and mint both seem to grow like weeds in my garden. It’s such a treat to be able to pick them fresh and have them in my tea less than 10 minutes later.”
2-3cm piece fresh ginger, peeled, grated 15cm piece fresh lemongrass, chopped 8-10 sprigs fresh mint, leaves only 1½ tbsp lemon juice
1½ tbsp honey
750g (3 cups) boiling water
1. Place ginger, lemongrass, mint, lemon juice and honey into a large teapot and pour over boiling water. Set aside for 5-10 minutes to infuse, stirring occasionally.
2. Strain into heat-proof glasses or cups to serve.
BLACKBERRY FROZEN YOGHURT
Serves 6
“There’s something so satisfying about making your own frozen yoghurt. This one is just the prettiest colour. Best of all, you know it’s free from all the additives often found in commercial brands.”
500g Greek-style natural yoghurt 150g frozen blackberries
75g (2½ tbsp) honey
1. Spoon yoghurt into ice cube trays and place into freezer overnight or until frozen solid.
2. Place frozen yoghurt cubes, blackberries and honey into a food processor or high-powered blender and process until smooth and creamy. If needed, pause processing to scrape down sides with a spatula.
3. Serve immediately or, if too soft for your liking, transfer into a freezable container and place into freezer until desired consistency is achieved.